This Creamy Broccoli Cheddar Soup makes the perfect low carb comfort dish that is delicious, packed with veggies and made all in one pot in under 30 minutes!
Sometimes all you need in life is a good soup and you guys, this classic broccoli cheddar soup is truly the only recipe you’ll ever need! This soup is thick with a creamy texture, deliciously cheesy, and just so happens to be a great low carb meal to boot! I think with all that’s going on right now we could all use something nice and comforting so I hope this soup can bring that to your family.
If you’ve ever had Panera’s broccoli cheddar soup then you know why I had to make this. That soup is basically CRACK so I wanted to try and re-create that delicious recipe using a few simple ingredients you probably already have on hand at home! It really is the perfect meal for your family that is filling, full of veggies and takes less than 30 minutes to make!
Ingredients You’ll Need
- onion, garlic & butter – yes I 100% prefer sautéing the onion and garlic in butter for this soup because FLAVOR, but you could of course use oil in place of the unsalted butter.
- chicken or vegetable broth – either one will work or any stocks that you have in your pantry.
- broccoli – I like to use fresh chopped broccoli florets, but you could also use frozen if that’s what you have on hand.
- carrots – adding grated carrot not only adds even more veggies to this dish, but it blends in so well with the soup your kids will just think it’s just cheese!
- cheese – I like to use two heaping cups of sharp cheddar cheese along with a bit of cream cheese to add to the overall creaminess and flavor. I prefer to grate my own cheese, but pre-shredded cheese works too.
- heavy cream – this gives the soup its creaminess, but you can also use milk if you want a lighter soup or even half and half if that’s all you have.
- seasonings – I use a combination of kosher salt, black pepper, dry mustard and a pinch of nutmeg. I like to be liberal with my pepper, but feel free to add as little or as much as you want!
Now I don’t use any flour in this broccoli cheese soup recipe as I wanted to keep it low in carbs and a bit healthier, but feel free to add some in if you want your soup thicker. To do this you’ll need to whisk about two tablespoons of flour in with the butter. If you don’t want to go the flour route, you can also add some cornstarch in to thicken this, add in some potatoes or simply some more cheese!
How to Make Broccoli Cheddar Soup
- Sauté onion and garlic. In a large pot over medium-high heat, melt the butter and add in onion, sautéing until softened, about 2 to 3 minutes. Add in the garlic and sauté for another minute.
- Let the soup simmer. Pour in the chicken broth, heavy cream, broccoli, carrots, dry mustard, nutmeg and salt/pepper and bring everything to a boil. Reduce the heat to medium heat and simmer for about 15 to 20 minutes, until the broccoli and carrots are tender.
- Add in cheese. Stir in the cream cheese and cheddar cheese until melted, spoon into bowls and enjoy!
Prepping and Storage
This broccoli cheese soup will last about 3 to 4 days stored in a sealed, airtight container in the fridge. You can easily re-heat this soup on the stovetop or in the microwave.
Is this Soup Keto?
Yes, this dish was created to be a keto-friendly recipe so it is high in fat, but low in carbs and sugar (also gluten-free). If you wanted to make this lower in fat, simply use half and half or milk in place of the heavy cream, omit the cream cheese and use oil instead of butter.
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- Creamy Tomato Hummus Detox Soup – Packed with flavor as well as tons of immune-boosting ingredients like garlic, ginger, chickpeas, turmeric, carrots and leafy greens to help you stay healthy all season long!
- Slow Cooker Chicken Fajita & Quinoa Soup – All your favorite flavors in one soup and I love that the chicken literally marinates in everything all day.
- One Pot Spicy Sausage & Kale Soup – This soup is hearty, delicious and literally takes just 5 minutes to throw together in a pot or slow cooker!
Hope you all enjoy this Creamy Broccoli Cheddar Soup and if you love this as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Creamy Broccoli Cheddar Soup
Ingredients
- 2 Tbsp butter
- 1 small onion, chopped
- 3 cloves garlic, minced
- 3 cups chicken broth, or vegetable broth
- 1 1/2 cups heavy cream
- 3 cups broccoli florets
- 1/2 cup grated carrot
- 1/2 tsp dry mustard
- 1/4 tsp nutmeg
- 1 tsp salt
- 1 tsp pepper
- 2 Tbsp cream cheese
- 2 heaping cups shredded cheddar cheese
Instructions
- In a large pot over medium-high heat, melt butter and add onion, sautéing until softened, about 2-3 minutes. Add garlic and sauté for another minute.
- Pour in chicken broth, heavy cream, broccoli, carrot, dry mustard, nutmeg and salt/pepper and bring to a boil. Reduce heat to medium-low and simmer for about 15 to 20 minutes, until the broccoli and carrots are tender.
- Mix in cream cheese and cheddar cheese until melted, serve and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was so good! I wanted more broth, so I added another 2 cups of broth and 1 cup of cream, and adjusted the spices accordingly. I used veggie broth instead of chicken. No changes otherwise, and it was perfect. Just had the leftovers for lunch and they were lovely!
Immediate favorite in our house!
Have made this before and loved it. Wondered if it could be frozen? Trying to stock the freezer before baby #2 arrives!
Just wondering if this can be made without cheese and with almond milk or oat milk, or coconut milk in place of the heavy cream?
Coconut milk would be a great alternative and you can absolutely leave the cheese out if you prefer, although the soup won’t be as creamy.
Hi, Kelly. I made this maybe around a month ago and I LOVED it! I’ve decided I want to make it again soon, so came running straight to your site, and have also forwarded this page on to some relatives to try. I’m considering making up a double batch, but I was just wondering if you think this soup will freeze well, please? Thanks in advance x
Your soup recipe was a huge hit at my house tonight! Everyone loved it, and it was perfect now that the weather is chilly! It was super easy to make and cooked quickly. My family is Mexican, for the most part, and so I’ll be adding a bit of crushed red pepper next time. I can’t wait to try some of your other soups!
So happy you enjoyed this! 🙂
This was delicious!! However, it was water and everything separated. Don’t get me wrong my family does not grade me by appearance and ate it without complaints (boys). It just looked weird. Any thoughts?
Made this tonight for dinner and meal prep for the week! It was so so good I feel like I had to of busted my calorie budget but I didn’t will definitely make again!
So glad you enjoyed this! 🙂
Is there an adaptation for instant pots?
I have not made this in the Instant Pot yet, but I will update as soon as I do!